Baked Sesame Chicken Noodles

Asian vegetables, fresh ginger, and soy sauce recall the taste of lo mein. Break the spaghetti before cooking to make it easier to prepare and serve.

Yield:

4 servings

Ingredients

1. 8 ounces uncooked spaghetti or linguine, broken in half
2. 1 tablespoon dark sesame oil
3. 1 cup red bell pepper strips
4. 8 ounces shiitake mushroom caps, sliced
5. 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
6. 1 teaspoon minced fresh ginger
7. 3 garlic cloves, minced
8. 1/4 cup low-sodium soy sauce
9. 1 cup fat-free, less-sodium chicken broth
10. 1 tablespoon cornstarch
11. 2 tablespoons cream sherry
12. 1 tablespoon rice vinegar
13. 1/2 teaspoon crushed red pepper
14. 2 cups thinly sliced bok choy
15. 3/4 cup sliced green onions
16. 1 tablespoon sesame seeds, divided
17. 1 cup panko (coarse, dry) breadcrumbs
18. 2 tablespoons butter, melted

Directions

1. Preheat oven to 400°.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.
4. Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in sherry, vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.
5. Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown.

Notes